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Chef’s Menu @ Richmond Station!!!

Our group of 10 were treated to the amazing Chef’s Menu at Richmond Station. If you haven’t heard about the Chef’s Menu by Chef Carl Heinrich, who won Top Chef Canada Season 2 at the ripe old age of 26, you need to round up 7 to 11 friends and book the Pantry Room at Richmond Station immediately! The Pantry Room can seat 12 people, but with 12 it is a bit cozy :). 8 to 10 people is just right.

To start we had the Polenta Fries, with spicy mayonnaise and marinara. Delicious!

We also had the Eggplant Caponata, with grilled baguette, goat cheese, and pine nuts.

My favorite appetizer was the Chips and Lox with homemade potato chips, creme fraiche, and pickled onion. I just love smoked salmon, and the homemade potato chips are done perfectly.

Next came three boards of Richmond Station Charcuterie, with an assortment of meats such as boar, venison, lots of pork, pistachio mortadella, and beef, all made in-house, accompanied with sliced baguettes and four boards of condiments.

Next the Chefs presented us with two whole chickens and a prime rib, which they explained they would let rest, and then they would carve and bring them back to the table. Here is one of the Whole Chickens, before the saucing. Chef Carl poured the sauces at the table for us. The chicken was perfectly cooked and tender. I don’t usually eat meat but thought this occasion called for making an exception.

Here is the Prime Rib on top of mashed potatoes, which my husband really enjoyed, and four sides: Scalloped Potatoes (more please!), Mushrooms, Assorted Squash, and Kale. No leftovers here!

Finally, we were treated to two dessert boards, each with four beautiful desserts.

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